摘要
简述了熏烟中的多种有效成分,如蚁酸、醋酸、丙酸、丁酸、异丁酸、戊酸和异戊酸等,介绍了传统中式产品、西式制品加工中的烟熏方法和烟熏工艺,并对烟熏过程中的温度、湿度控制进行了分析。
The main components in smoking to fume meat products, such formic acid, acetic acid, propionic acid, butyric acid, iso-butyric acid, valeric acid, iso- valeric acid and so on, were briefly introduced. The smoking methods and technologies of traditionally Chinese meat products and west- type meat products were presented, and the measurement methods to control the moisture and temperature during the smoking were analyzed.
出处
《肉类工业》
2006年第10期7-9,共3页
Meat Industry
关键词
烟熏
肉制品
应用
smoking meat products application
